Sauce Puttanesca

Colorfully named after Italian ladies of the evening, this simple yet impactful sauce is quite quickly tossed together. This makes enough sauce to serve four using 1/2 pound of pasta. Penne is a good choice.

1/4 cup olive oil

8 anchovy filets

4 cloves garlic, minced

1 teaspoon dried oregano

1/8 teaspoon red pepper flakes

1 28-ounce can tomatoes

1/2 cup pitted olives

1/4 cup drained capers

2 tablespoons dried parsley

Salt and pepper

In a large skillet, heat oil over medium heat. Add anchovies, garlic, oregano, and pepper flakes. Sauté for 2-3 minutes. Add remaining ingredients, and simmer for 10-15 minutes while the pasta cooks. Drain pasta. Add directly to the skillet with the sauce, tossing to coat. Add salt and pepper to taste.

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